Curried Stuffed Chicken Breasts Recipe

  1. If possible, buy the breasts already boned but with the skin left on.
  2. Otherwise, using a paring knife and the fingers, remove and throw away the bone.
  3. Put the raisins in a small bowl and add in hot water to cover.
  4. Set aside so the raisins will swell.
  5. Preheat oven to 425 degrees.
  6. Heat 1 Tbsp.
  7. butter in skillet and add in the onion, celery, garlic and bay leaf.
  8. Cook, stirring often, till the onion is wilted.
  9. Add in the apple and stir.
  10. Cook about 1 minute stirring occasionally.
  11. Squeeze the raisins to extract the liquid and add in them.
  12. Add in the chutney.
  13. Stir and remove from the heat.
  14. Let cold.
  15. Place the chicken breast skin side down on a flat surface.
  16. Pat lightly with a flat mallet or possibly the bottom of a small, heavy skillet.
  17. Sprinkle with salt and pepper to taste.
  18. Spoon equal portions of the filling in the center of each breast.
  19. Bring up the edges of the breast, folding the edges over to enclose the filling and make a package.
  20. Add in the remaining two Tbsp.
  21. of butter to a shallow baking dish.
  22. Transfer the chicken breasts to the dish and brush the tops with the butter.
  23. Sprinkle with salt and pepper to taste.
  24. Place them seam side down.
  25. Place the dish on top of the stove and cook about 1 minute.
  26. Place the dish in the oven and bake 10 min.
  27. Baste once as they bake.
  28. Blend the cream and curry pwdr and pour this over the chicken breasts.
  29. Bake 10 min longer, basting occasionally.
  30. Yields 4 servings.

chicken breasts, white raisins, butter, onion, celery, garlic, bay leaf, apple, chutney, salt, heavy cream, curry pwdr

Taken from cookeatshare.com/recipes/curried-stuffed-chicken-breasts-43830 (may not work)

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